Plum Puffs

Plum Puffs

 Prep Time 10 minutes
 Cook Time 15 minutes
 Total Time 25 minutes
 Servings 8 servings


  • 1 sheet frozen puff pastry
  • 1 cup plum preserves
  • 2 whole plums, cut into 16 slices
  • 1 egg
  • 1 tsp brown sugar


  1. Preheat oven to 375°F.

  2. Open package of frozen puff pastry and separate into 8 equal triangles.

  3. Spread the preserve and place 2 plum slices on to each pastry.

  4. Fold pastry, overlapping each corner of the triangle.

  5. Beat the egg and brush the yolk over the top of the filled pastries.

  6. Sprinkle each puff with a pinch of brown sugar.

  7. Line a baking sheet with the pastries and bake for 15 minutes.

  8. Let cool and enjoy!

Recipe Video

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Makes 2 to 3 dozen small puffs.


Chicken Enchiladas



  • 1 tablespoon butter
  • 1/2 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1 (4 ounce) can diced green chiles
  • 1 (10.75 ounce) can condensed cream of mushroom or cream of chicken soup
  • 1/2 cup sour cream
  • 1 1/2 cups cubed cooked chicken breast meat or pre-cooked rotisserie chicken meat
  • 1 cup shredded Cheddar cheese, divided
  • 6 (12 inch) flour tortillas or corn tortillas
  • 1/4 cup milk


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of chicken soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
  3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
  4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.


Frozen Dessert


Frozen Dessert

This is one of my favorite desserts.


  • 1 cup flour
  • 1 cube butter
  • 1 cup chopped pecans

Mix thoroughly and press into the bottom of a 9×13 pan.  Bake at 300 degrees for 15 to 20 min, then cool.

First Layer:

  • 8 oz. cream cheese
  • 1 cup powdered sugar
  • 9 oz. cool whip (1/2 of carton)

Mix well and spread on first layer.

Second Layer:

  • 2 small pkgs. of instant pudding (I mixed 1 butterscotch with 1 chocolate)
  • 2 1/2 cups cold milk

Beat for 2 minutes then spread on second layer.  Then spread on remaining cool whip and refrigerate for at least an hour before serving.

Chocolate Revel Bars



Yields 2-3 dozen


  • 1 1/2 cups steel-rolled, old-fashioned oats
  • 1 1/2 cups semisweet chocolate chips
  • 1 1/3 cups all-purpose flour
  • 2/3 cup brown sugar
  • 1/2 cup (1 stick) unsalted butter, divided
  • 1/2 (14 oz.) can sweetened condensed milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Preheat oven to 350 F and line a 8×8 or 9×9-inch baking dish with parchment paper and lightly spray with non-stick spray.
  2. Combine flour, oats, baking soda and salt in a small bowl.
  3. In a large bowl or mixer, cream together 6 tablespoons butter and sugar and lightened in color and fluffy.
  4. Beat in egg and vanilla extract, then slowly beat in dry ingredients.
  5. Set up a double boiler (or at 30-second intervals in the microwave), and melt condensed milk, chocolate chips and remaining butter over a simmering pot of water. Stir until completely melted and smooth.
  6. Spread 2/3 of cookie dough mixture and pack it into baking dish.
  7. Top with melted chocolate and gently tap the dish against a hard surface so that it spreads out and evenly coats the dough.
  8. Spoon remaining cookie mixture over the top of chocolate, place in oven and bake for 25-30 minutes, or until top is golden brown.
  9. Remove from oven and let cool completely before cutting into 1×2-inch squares.



Baked Chicken Taquitos

America will never be destroyed from the outside. If we falter and lose our freedoms, it will be because we destroyed ourselves. Abraham Lincoln


  • 4 cups chicken, cooked and shredded
  • 8 oz cream cheese, softened
  • 2 cups Monterey Jack cheese, shredded
  • 1 packet ranch seasoning
  • 12 slices of bacon, cooked and chopped
  • 20 flour tortillas


  1. Heat oven to 425 degrees.
  2. In a bowl combine the chicken, cream cheese, cheese, bacon and 1/2 packet of ranch seasoning.
  3. Combine ingredients well.  Can add more ranch if desired.
  4. Scoop up some of the mixture and place on tortilla.
  5. Roll the tortilla closed, and place on a greased cookie sheet, seam side down
  6. Brush tortilla with a little cooking oil and sprinkle a little salt on top to taste.
  7. Bake for 10 to 15 minutes.


Grilled Caribbean Chicken and Bacon

Never in the field of human conflict was so much owed by so many to so few.  –Winston Churchill


4-6 boneless, skinless chicken breasts
1 pkg bacon (we like to use the thick bacon, it doesn’t fall apart as much on the grill)
1 bottle Caribbean Jerk Marinade/sauce (any brand will work)

Grilled pineapple (optional)


In a large Ziploc bag, combine chicken breasts and about 3/4 of the bottle of Caribbean Jerk Sauce. In a separate Ziploc bag, add the bacon and remaining Jerk Sauce. Put in fridge overnight (or at least 6-8 hours). Take out the chicken, discard marinade and grill turning only once if possible. Add bacon to the grill. When the bacon seems cooked through (watch it closely, don’t overcook). Place the chicken on top of 4 bacon pieces and lay the remaining bacon over the top of the chicken. Grill on low for another few minutes. Serve with grilled pineapple.

Old Fashioned West Virginia Cobbler

This is a recipe from an older lady in our neighborhood when we were newlyweds.


Melt 1 cube butter in a 10x10x2″ baking dish.

Mix together:

  • 1 cup sugar
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon nutmeg
  • 3/4 cup milk

Pour into pan with melted butter.  Do NOT stir.  Pour 1 quart fruit and juice over top  (4 cups of fruit/juice) of mixture.  Do NOT stir.

Sprinkle well with cinnamon and sugar.

Bake at 325 for one hour.  Best when served hot or warm.  Serve with vanilla ice cream.




Ten Minute Chicken


“To keep your marriage brimming, with love in the wedding cup, whenever you’re wrong, admit it; whenever you’re right, shut up.” –Ogden Nash

Ten Minute Chicken

This recipe takes only 10 minutes to prepare.  It makes 8 servings.


  • 1/2 cup melted butter
  • 3/4 cup crushed cornflakes
  • 3/4 cup grated Parmesan cheese (at Smith’s you can find grated Parmesan in the specialty cheese section)
  • 1 envelope ranch salad dressing mix (NOT the dip mix)
  • 8 boneless skinless chicken breast halves (about 4 ounces each)


  1. Place butter in a shallow bowl. In another shallow bowl, combine the cornflakes, cheese and salad dressing mix. Dip chicken in butter, then roll in corn flake mixture to coat.
  2. Place the chicken on a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45 minutes or until a meat thermometer reads 170°. Yield: 8 servings.


Sandwiches for a Crowd

Funeral Sandwiches

“The kingdom of God is like a besieged city surrounded on all sides by death. Each man has his place on the wall to defend, and no one can stand where another stands, but nothing prevents us from calling encouragement to one another.” — Martin Luther King

Great for parties, church and funeral luncheons, big gatherings
  • Sandwich:
  • 12 Dinner rolls
  • 12 slices Black Forest of Honey ham
  • 12 slices Swiss Cheese
  • Sauce:
  • 1 T butter, melted
  • ¼ cup brown sugar
  • 2 Tbs. Dijon mustard
  • 1 Tbs. Worcestershire sauce
  • 1 tsp. onion powder
  1. Mix together all ingredients for the sauce.
  2. Assemble sandwiches with the ham and cheese inside slices rolls.
  3. Brush tops of sandwiches with the sauce as well as the insides.
  4. Cover pan and refrigerate 4-24 hours.  (You don’t have to do this but if you want to make them a day ahead you can).
  5. Bake at 350 degrees for 10 minutes with the foil covering the sandwiches.
  6. Uncover and bake another 10-15 minutes.


Dutch Oven All in One Breakfast


Dutch Oven All in One Breakfast

1 large pkg. hashbrowns
8 eggs scrambled
2 lbs. ground sausage
10 oz. shredded cheese

In a 12″ Dutch oven, brown the sausage. Remove meat and add hash browns in sausage drippings. Smooth out on bottom of dutch oven and spread sausage on top. Spread the cheese over sausage. Beat eggs and add milk and pour over the mixture. Cover and cook with very little heat on bottom. Should take about 14 to 20 minutes.